These ribs are made Coconut Sugar and Balsamic Vinegar. A healthy Italian twist for slow oven-roasted pork ribs. Glazed to perfection and falling off the bone!
Balsamic Glazed Ribs
Ingredients:
- 2 ½ lbs Pork Ribs Rack of 12 Baby Back Ribs
- ½ tbsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Mustard Powder
- 1 tsp Black Pepper
- 1 tsp Himalayan Salt
- 4 tbsp Balsamic Glaze - see recipe below
- 2 tbsp Redstone Extra Virgin Olive Oil or if you prefer spicy use Redstone Harissa Olive Oil
- 1 tsp Thyme Fresh leaves only, garnish
BALSAMIC GLAZE
- 1 cup Redstone 18 Year Traditional, Denissimo, or Blackberry Ginger Balsamic Vinegar
- ¼ cup Coconut Sugar
Instructions:
- Preheat oven to 300 F. Line a sheet pan with enough aluminum foil to wrap around the rack of baby back ribs. On top of it lay a sheet of parchment paper of equal size.
- Combine the paprika, onion powder, garlic powder, mustard powder, black pepper, and salt in a bowl, mixing well with a fork.
- Pat dry the rack of baby back ribs. Coat every side with the dry rub, distributing it evenly and thoroughly.
- Wrap the foil/parchment paper around the rack and seal it well.
- Roast the ribs on the middle rack for 2 ½ hours.
- Remove the ribs from the oven and unwrap them carefully.
- Combine 4 tbsp of warm balsamic glaze with 2 tbsp of olive oil and with a brush coat every side of the rack generously.
- Return to the middle rack in the oven uncovered and roast for an additional 25-30 minutes.
- Remove from the oven and sprinkle with fresh thyme leaves. Carve, serve, and dig in!
BALSAMIC GLAZE Instructions:
- In a small saucepan over medium heat, add 1 cup balsamic vinegar and ¼ cup coconut sugar. Once it begins to bubble, reduce the heat to low and let it simmer until reduced by half, about 15-20 minutes. Keep an eye on it, so it won't burn.
- Remove from the heat and set aside to cool
